This episode is a bit of a reset for us.

We’re drinking Jack Daniel’s Triple Mash, a blend of Tennessee whiskey, rye and American malt, and it opens up a conversation we probably should have had earlier.

What exactly is a “triple mash”? How does it taste? And how does Tennessee whiskey actually differ from bourbon?

We talk through the flavour, which is far more complex than expected, with notes of caramel, cinnamon, fruit and a surprising balance at 50% ABV.

From there, it turns into something bigger. Why have we avoided Jack Daniel’s for so long? Is that an Australian thing? And are we missing out on some genuinely great whiskey because of old perceptions?

We also dig into the Lincoln County Process, the definition of Tennessee whiskey, and the story behind Jack Daniel’s and Nearest Green, which is one of the most important and increasingly recognised stories in American whiskey.

And with an upcoming trip to Lynchburg, there’s more to come.

00:00 Opening the bottle